Hi guys!! It’s Lauren back from Lauren’s Recipe Box and I am so excited to share with you all one of my all time favorite soup recipes. My husband gave this creamy chicken & wild rice soup a huge thumbs up after he told me that it is even better than the Panera Bread version (which we love)! That always makes a heart happy 🙂
We have eaten this for dinner twice this week and I ate it for lunch three times so I think it is safe to say it is a keeper! I am a huge believer in simple and delicious recipes that can be made under 30 minutes and this soup is just that. I used a few shortcuts for this soup to help make it under 30 minutes for those busy weeknights: One, rotisserie chicken! Two, boxed rice mix!
Full of shredded chicken, carrots, celery, onion, and spices brought together by a creamy consistency that makes any mouth happy!
Start by heating a tablespoon of olive oil in a large pot over medium heat. Add in chopped carrots, celery, and onion and cook until vegetables are tender. Once tender, stir in the dried oregano, marjoram, pepper, flour, seasoning pack from the rice, rice, water, and chicken broth. Bring mixture to a boil. Once boiling, cover and drop heat to low. Let simmer and cook for 10-15 minutes. Add in heavy cream, milk, and shredded chicken. Cook 15 more minutes or until rice is tender. Enjoy!!
Ingredients
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 1 cup carrots, thinly sliced
- 1/2 cup celery, thinly sliced
- 2 tablespoons flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1 pack long grain & wild rice mix (with flavor packet)
- 2 1/2 cups water
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded chicken
Instructions
- Heat one tablespoon of olive oil in a large pot over medium heat.
- Add in chopped carrots, celery, and onion and cook until vegetables are tender.
- Once tender, stir in the dried oregano, marjoram, pepper, flour, seasoning pack from the rice, rice, water, and chicken broth.
- Bring mixture to a boil.
- Once boiling, cover and drop heat to low.
- Let simmer and cook for 10-15 minutes.
- Add in heavy cream, milk, and shredded chicken.
- Cook 15 more minutes or until rice is tender.
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Hi! Your recipe looks awesome but I can’t find the milk amount in the recipe. Am I missing something?
It is 1/4 Cup of milk! Thank you for catching that Cristi! I will make sure to fix the recipe 🙂
Thanks for the quick reply! This is a very tasty soup recipe and quick to put together. Thank you!